May 21, 2013

Savory Summer Breads

Asparagus upside down corn bread

You will need:
8-10 stalks asparagus
1/4 cup olive oil
1 teaspoon lemon juice
1/2 cup milk (almond or cow)
2 eggs OR 4 Tablespoons flaxseed meal

1/2 cup flour (spelt or millet)
1/2 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 375 degrees.

In a cast iron or oven-proof skillet, warm a bit of olive oil.
Add rinsed asparagus with its tough, woody stems broken off.
Add salt and black pepper to taste.
Saute on medium heat for 5 minutes.
Add a little water, cover, and saute 5 more minutes, or until tender.

As asparagus cooks, whisk olive oil, lemon juice, eggs/flax and milk in a mixing bowl. Add flour, cornmeal, baking powder and salt.

Mix well to incorporate.
Pour over asparagus and bake for 25 minutes.
Cool for at least 30 minutes before running a knife around the edges.
Then, place a plate on top of the skillet, flip and enjoy!


Apricot chickpea biscuits

You will need:
1/2 cup dried apricots, soaked in boiling water

1/2 cup cooked chickpeas (garbanzo beans)
1/4 cup olive oil
 1 cup flour (rice or spelt)
1/2 teaspoon each: salt, cardamom, coriander, baking powder and baking soda

Preheat oven to 375 degrees.
Boil a bit of water.
Coarsely chop dried apricots. Place in a bowl and cover with boiling water.

As apricots soak, mix all the other ingredients together in a mixing bowl.
Drain apricot water and add apricots to the mixing bowl.
Stir to incorporate.
Place dough in heaping spoonfuls on an oiled baking sheet.
Bake for 15 minutes.

Enjoy as breakfast or with soup!


Parsnip almond flatbread

You will need:
3 medium parsnips, chopped
1/2 teaspoon each: salt and nutmeg
olive oil for roasting

1 cup flour (spelt or millet)
1/2 cup almonds, coarsely chopped
1 cup milk (almond or cow)
pinch salt
1 teaspoon apple cider vinegar
1 Tablespoon maple syrup

Preheat oven to 425 degrees.
Chop parsnips and place in a glass baking dish (8x8 or so).
Coat with olive oil, nutmeg and salt.
Roast for 30 minutes.

Meanwhile. whisk all other ingredients together in a mixing bowl.
Once parsnips are roasted, reduce oven heat to 350.
Toss parsnips with a spatula, pour batter over them, and bake for 25 minutes.
Enjoy with scrambled eggs and spinach as a lovely brunch or a light dinner.


Michael said...

Love the idea of chickpea biscuits! Definitely going to have to give those a shot this week.

Lisa Mase said...

Excellent! Let me know what you think. Thanks for writing. Lisa

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